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Old 11-03-2012, 02:46 PM   #1
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Brewing a high gravity (9%) pale ale. Not sure why, but it is way too sweet. I was considering boiling some buttering hops for a hour and adding the tea to the keg. Any thought on if this will work?
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Old 11-03-2012, 02:49 PM   #2
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OG, FG, IBUs, recipe??

If its just been brewed, wait. If its hit FG and its too high, there are other ways to help it out.
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Old 11-03-2012, 03:17 PM   #3
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Quote:
Originally Posted by Golddiggie
OG, FG, IBUs, recipe??

If its just been brewed, wait. If its hit FG and its too high, there are other ways to help it out.
It has been kegged for about 3 weeks. Typically my beers get better after a couple of weeks on co2. I use sugar to naturally carb before putting them on. I don't have the recipe in front of me. Will try to post later.
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Old 11-03-2012, 03:23 PM   #4
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I would skip carbonating a keg with sugar. I wouldn't want the additional sediment/trub in the bottom of the keg that will cause. Besides, depending on the recipe, yeast, etc. you could have sugar left that the yeast was just too worn out to eat. IF you used a scale to measure the priming sugar, I hope you used the amount for keg, not bottles.

Did you taste a sample of the brew (when you took the FG) before kegging it?? How long was it in fermenter before you moved it to keg?

BTW, what are buttering hops?
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-03-2012, 04:23 PM   #5
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I'd try to blend it with a beer with lots of diacetyl before using buttering hops.
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Old 11-03-2012, 04:32 PM   #6
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I think your grain bill and FG should tell you a lot.
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Old 11-03-2012, 04:52 PM   #7
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Buttering hop = iPad autocorrect. Meant bittering.
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Old 11-03-2012, 05:15 PM   #8
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Quote:
Originally Posted by bluemoose View Post
Buttering hop = iPad autocorrect. Meant bittering.
Another victim of apple's auto-correct (or auto-bugger )...
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-03-2012, 05:54 PM   #9
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Quote:
Originally Posted by Golddiggie
I would skip carbonating a keg with sugar. I wouldn't want the additional sediment/trub in the bottom of the keg that will cause. Besides, depending on the recipe, yeast, etc. you could have sugar left that the yeast was just too worn out to eat. IF you used a scale to measure the priming sugar, I hope you used the amount for keg, not bottles.

Did you taste a sample of the brew (when you took the FG) before kegging it?? How long was it in fermenter before you moved it to keg?

BTW, what are buttering hops?
I did use a scale and put in 2.2 oz priming sugar. It carbed up nice. My fg was right around 1.016. US-05. Tasted it at kegging, it was a bit sweet, but did not concern me.
I'm really looking to see if there is something to make this more drinkable. It tastes great with half of this and half DFH60. I prefer not to mix my beers though.
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Old 11-03-2012, 06:14 PM   #10
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How long was it from boil to keg? At 9%, it could just need time to get better.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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